
Chocolate Tart
Tarte a la Ganache1 9 inch pre-baked tart or pie shell
10 ounces good quality, sweet, dark chocolate
1 1/4 cups heavy creamBreak the chocolate into small pieces and place in a sturdy, heat resistant mixing bowl.
Using a wooden spoon stir the chocolate and cream until completely mixed. Pour into the pie shell.
Continue to the next page for an incredible chocolate mousse recipe.
Chocolate Mousse
Mousse Au Chocolate8 ounces good quality dark cooking chocolate
6 eggs, at room temperature
whipped cream (optional)Melt the chocolate in a double boiler.
Separate the eggs into two large bowls.
Beat the egg whites until very stiff.
Stir the melted chocolate into the egg yolks, beating vigorously until the mixture is smooth.
Stir one third of the egg whites into the chocolate mixture and mix until thoroughly blended.